Recipe

Chicken Breasts Almondine Recipe

	Pleclare / All my dishes 6 months, 1 week ago A combination of sliced almonds,panko crumbs and cornstarch yiels a nutty,super-crunchy coating America's Test Kitchens Prep:20m Cook:20m Servings:4	Pleclare
	chickenpanko crumbseggsalmondsbread crumbscornstarchoilcornstarch

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Ingredients

1/2c flour

2lg. eggs

11/2c sliced almonds

1/4c panko bread crumbs

1tsp cornstarch

6 thin-cut boneless,skinless chicken cutlets(about 11/2lbs)

salt and pepper

1/2c vegetable oil

Directions

Spread flourin shallow dish. Beat eggs in second shallow dish.

Combine almonds,bread crumbs,and cornstarch in third shallow dish.

Pat chicken dry with paper towel and season with salt and pepper. One at a time,coat cutlets lightly with flour,dip in egg,and dredge in almond mixture,pressing to adhere.

Heat 1/4c oil in large nonstick skillet over med-high heat until just smoking. Cook half of cutlets until golden brown,2 to 3 mins per side. Drain on paper towel-lined plate. Wipe out skillet and repeat with remaining oil and cutlets. Serve

Note: If you can't find pre-packaged chicken cutlet,make your own by slicing boneless,skinless chicken breasts in half horizontally with a knife.

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